All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

What’s my snack? A common question kids ask as soon as they come come. Today we made oh-so-gooey panini with fresh mozzarella, tomato and home grown basil seasoned with salt and fresh ground black pepper on honey wheat bread.

Of all quinoa experiments, this dish was a definite winner. Started by sautéing onions, ginger and garlic in olive oil. Added a pinch of turmeric powder, tsp of coriander powder and a 1/4 tsp of chipotle in adobo sauce. In went chopped tomatoes and a cup of lentils. After sautéing for 5 minutes, added enough water for the lentils to cook. When the lentils were half done, rinsed and added a cup of quinoa and diced sweet potatoes? Cooked for another 10-15 minutes. Seasoned with salt and chopped cilantro.

The recipe is the same as Rice and Lentil crepes except that I substituted half the rice quantity with quinoa. Quinoa lends its own flavor to the dosa that is unique and delicious. Fermenting the batter improves taste further.